Find a clean and spacious surface where you can comfortably create your mixture. Once you have your space ready, make a nest with the flour. Pour the flour onto the surface and shape it into a mound, creating an area in the center. Add the rest of the ingredients. Place them in the center of your flour nest. Then, use a fork to gently break them up. Be careful and try to keep the flour walls intact as much as possible to prevent the ingredients from spilling over.Use your hands or dough cutter to incorporate the flour with the other ingredients. As you mix, you will notice the dough starting to come together. Continue working the dough until it forms a shaggy ball. At this point, it might seem a little dry or crumbly, but stick with it. Once you notice that the mixture is holding together, it’s time to knead the dough. Press down the dough with the palms of your hands and fold it over. Repeat this process for about 8 to 10 minutes. Initially, the dough may not feel as if it is coming together smoothly. You might doubt whether it will transform into that soft, pliable dough you desire, but just keep working at it! With constant kneading, it will become smooth and more cohesive.If, after a while, your dough still seems too dry, simply sprinkle your fingers with a bit of water and gently knead it in. Keep an eye on the texture; if it’s too sticky, that’s the time to dust a little more flour on your work surface. This will help you handle the dough more easily and prevent it from sticking to the counter. The goal is to achieve a smooth, elastic texture that is not too wet or too dry.Once you’ve reached the right consistency, shape the dough into a ball. After forming the ball, wrap it tightly in plastic wrap. Allow the dough to rest at room temperature for about 30 minutes. This resting period is crucial as it lets the gluten relax, making it easier for you to roll out the pasta later on. Slice the dough into four equal pieces. Take one piece of the dough and gently flatten it into an oval disk. It doesn’t have to be perfect; just aim for an even thickness. If you do not have a pasta maker, do not worry; you can simply use a rolling pin instead. Take a piece of the dough and set it onto your countertop. Fold both short ends of the dough towards the center. Once the ends meet in the middle, fold the dough in half again, forming a neat rectangle.Use the rolling pin to flatten the dough gently. Start with a little pressure and gradually increase it as the dough thins out. Turning the dough frequently will help it maintain a uniform thickness. Lightly sprinkle flour on the surface throughout the process to prevent sticking. Lay one-half of the dough on a baking sheet that you have lightly dusted with flour. Now, take the other half of the dough and fold it neatly on the top of the first half. Make sure to sprinkle more flour on the top of the folded dough to keep the layers separate. Repeat this step with the remaining pieces of dough.
Now, you’re ready to cut the pasta into your preferred shapes. If you don’t have a pasta cutter, you can use a sharp knife or a pizza cutter to cut the dough into your desired width. Cut the sheets into strips for fettuccine or squares for ravioli, depending on your preference. Set the cut pasta aside on a floured surface and let it dry slightly while you prepare to cook.
Bring a large pot of water to a rolling boil and add a generous amount of salt. Once boiling, carefully add the pasta and cook it for about 1 minute or until it floats to the top.